When asked about the reasons for the increased likelihood of food poisoning during this period, department specialists pointed out that traditional methods of food preparation and consumption change significantly during Ramadan. The main factors contributing to the risk include a sharp increase in the volume of home cooking and the practice of preparing dishes in advance, which are then stored for a long time before iftar.
“Mass communal meals in mosques and public places also exacerbate the situation. Often, food transportation rules are violated here, optimal temperature conditions are not always maintained, and the shelf life and storage conditions of prepared dishes are not always properly monitored,” the state sanitary and epidemiological surveillance notes.
Perishable products, such as mayonnaise and sour cream salads, meat and chicken dishes (especially those made from minced meat), dairy products, as well as cream-filled pastries and dishes with eggs, pose particular danger during this time.
According to the department, additional risks arise from the storage and reuse of treats if cold storage conditions are not maintained. This, combined with the long wait for meals, creates favorable conditions for the proliferation of harmful microorganisms.
